EASY FLUFFY SCONES
These are the business - light but with a nice crusty outside
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 22m
Yield Makes 9
Number Of Ingredients 9
Steps:
- Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
- Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
- Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times - just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.
Nutrition Facts : Calories 233 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
LOW FAT DRIED FRUIT SCONES
This is a low fat version of scones that is very tasty. If you can't find the dried plum puree at your store, combine 8 oz pitted dried plums with 6 Tbsp water in blender, processing until smooth. Store leftovers in the refrigerator for up to 2 months. 1 serving = 2 Starch, 1 Fruit
Provided by Mysterygirl
Categories Scones
Time 25m
Yield 12 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- Coat cookie sheet with non-stick spray.
- In a large bowl, combine first 6 ingredients.
- Cut into dry ingredients the plum puree and cold margarine with pastry blender until mixture resembles coarse crumbs.
- Add yogurt and mix until just blended.
- Stir in dried fruit.
- On a floured surface, roll or pat dough to 3/4 inch thickness.
- Cut out with a 2 1/2 to 3 inch biscuit cutter, rerolling scraps as needed.
- NOTE: The less you handle the dough the better so be sure to get as many as possible the first time.
- Arrange on cookie sheet, spacing 2 inches apart.
- Brush with beaten egg white and sprinkle with sugar.
- Bake in the center of the oven for about 15 minutes or until golden brown and springy to the touch.
LOW FAT FRUIT AND YOGURT SCONES
This is a tasty breakfast delight. Each scone only has 3 grams of fat and around 200 calories.I love Scones. I used low fat yogurt instead of the high volume of butter. It makes them so delicious, and nutritious. You won't miss the fat at all. Enjoy!
Provided by Nor Mac
Categories Other Breakfast
Time 40m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 400 degree's. Grease or line 2 baking sheets with parchment paper.
- 2. soak all of the fruit for 30 minutes or until plump in a bowl of water.Drain and discard water.
- 3. Combine Flour,1/3 cup of sugar,salt,baking powder,and cinnamon. Add the oil,or melted butter,and combine with a fork really well.
- 4. Whisk in 3 of the egg whites. Add orange zest,and yogurt to flour mixture. Add the dried fruit and nuts to the mixture. Mix until ingredients are well incorporated.
- 5. Place dough on a slightly floured surface. Knead dough just until ingredients are mixed. Don't knead to much. Divide the dough in half. Flatten each ball of dough in to a 3/4 inch thick Round circle.
- 6. Cut each round in to 8 slices.Like cutting a pie. Place slices on parchment lined sheet pan,or greased pan. Brush the top of each slice with remaining beaten egg white. Sprinkle sugar on top of each slice.( you may skip this step and make an icing with powdered sugar,and skim milk if you prefer. Drizzle over them after they cool.
- 7. Bake at 400 degree's for 20 minutes,or until browned.Cool and serve.
QUICK YOGURT SCONES
Easy to make with staple ingredients, these scones are wonderful for breakfast or with a nice cup of hot tea or coffee. The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Diggin' Up Scones" :)
Provided by loof751
Categories Healthy
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Grease a large baking sheet.
- Sift together the flour, baking powder, baking soda, and salt With a pastry cutter, cut the flour mixture together with the cold margarine and brown sugar until well blended.
- In a small bowl beat together the yogurt and 1 egg. Pour into the pastry mixture. Add raisins and stir just until mixed.
- Drop by rounded 1/4-cup measures onto the prepared baking sheet. Beat remaining egg and brush onto tops of scones. Bake for 12-15 minutes. Serve warm.
WHOLEMEAL FRUIT YOGHURT SCONES
This is an Edmonds Cookbook recipe (New Zealand woman's cooking bible) that I have modified slightly. You can use any type of fruit yoghurt, although stuff with a lot of pips wouldn't be good. Please note that these will not rise as high as regular scones (probably due to the yoghurt & wholemeal flour).
Provided by LilKiwiChicken
Categories Scones
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Turn the oven on to 220 degrees Celsius.
- Line an oven tray with baking paper (or lightly dust with flour).
- Put the flour, baking soda & baking powder into a mixing bowl.
- Rub the butter through until the mixture resembles breadcrumbs (I use my cake mixer on a low speed cos I am lazy).
- Gently stir through the yoghurt until the mixture is combined. If the dough seems too firm, add milk 1 tablespoon at a time until the dough is soft.
- Lightly press the scone dough out into a square (approx 1 inch high), then cut into 12 equal pieces.
- Separate & put onto prepared oven tray. Bake in the middle of the oven at 220 degrees C for 10 mins or until golden.
Nutrition Facts : Calories 102.5, Fat 3.8, SaturatedFat 2.2, Cholesterol 9.2, Sodium 223.2, Carbohydrate 15.6, Fiber 2.4, Sugar 0.1, Protein 3
EASY HOMEMADE LOW-FAT YOGURT
Cooking/prep time does not include cooling or setting time. Don't use non-fat or flavored yogurt as the starter. I use Dannon plain and it works great. Natural Grocers or Whole Foods sells single serving, plain, not non-fat, which works well. Save some to use as your starter next time. I've made this many many times now and love it. Easy, nutritious and has no ingredients that I can't spell. You can flavor it by adding a spoonful of jam, apple butter, or honey. Granola and fresh fruit is the best topper! The gelatin is useful if you like your yogurt more firm. I haven't used the gelatin because I always make it Greek, but am told that this is needed for some folks who just can't get theirs to set up.
Provided by CheyenneAnn
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to the lowest temperature. Mine goes as low as 170.
- Whisk in the milk the dry milk and gelatin if using.
- Heat milk in micro-wave safe glass or on the stove in stainless steel pan until temperature reaches 180 f. Any food thermometer will do. Basically you want bubbles around the edges, not boiling.
- Allow to cool to 110-115 f. This will take about an hour or more. Turn off oven.
- Remove about 2 cups from the bowl and stir in the yogurt.
- Stir the yogurt/milk mixture into the warm milk.
- Cover with a clean towel and put in the oven. Turn the oven light on.
- Let sit without stirring for 6-8 hours. I usually go to bed at this point.
- After 6-8 hours, remove from bowl and put into sterile containers and refrigerate for several hours until well set.
- To make Greek yogurt, after removing from the oven, place a strainer inside a large bowl. Line the strainer with cheesecloth or coffee filters. Pour the yogurt in, cover with plastic wrap and refrigerate. A couple times during the day, pour off the drained liquid. Once the yogurt has drained and achieved the thick consistency you desire, you can divvy it up into smaller containers or one larger one. Make sure it's covered tightly.
- Imperative that all your utensils and containers are scrupulously clean. When in doubt, run it all through the dishwasher before using.
Nutrition Facts : Calories 69.2, Fat 1.3, SaturatedFat 0.8, Cholesterol 6.4, Sodium 86.3, Carbohydrate 8.2, Sugar 1.5, Protein 5.9
FRUIT SCONES
Make these easy fruit scones in just 15 minutes. They're perfect for an elegant afternoon tea or a sweet weekend treat. Serve with jam and clotted cream
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 15m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.
Nutrition Facts : Calories 327 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.92 milligram of sodium
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- Preheat oven to 220C/425F/Gas 7. Grease a baking tray or line with baking paper. Sift the flour and baking powder into a bowl. Using your fingertips, rub in the butter until it resembles fine breadcrumbs. Stir in the sultanas and make a well in the centre.
- Add the milk and mix using a cutting action until the dough comes together in clumps. With floured hands, gather the dough together, lift onto a lightly floured surface and pat into a smooth ball. Do not knead or the scones will become tough.
- Pat the dough out to 2cms thick. Cut into rounds using a 5cm cookie cutter. Gather the trimmings and repeat. Place rounds close together on the baking tray and brush with a little milk. Bake for 12-15 minutes or until risen and golden brown.
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